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Pinchos Morunos


Spanish Pork Meat Kabobs (Pinchos Morunos)


2 1/2 lbs. Lean pork meat, cut into 1/4 inch cubes, trimmed fat off
2 tsp. Ground cumin
1 1/2 tsp. Cayenne chili powder
3 pieces  Dried bay leaves, crumbled
1 tbsp. Dried thyme
2 tsp. Sweet paprika
1/2 cup Virgin olive oil
2 whole Lemons, cut into 4 portions
small bowl Sea salt, for serving


Mix all together the spices, the herbs and the oil, to produce a marinade to pour over the meat.

Make sure that every meat pieces is well coated for better flavor, and marinate for 4 hours or overnight covered in the refrigerator.

Thread at least 3 pieces of meat in a bamboo or metal skewers.

Cook over charcoal or under medium griller for 8-10 minutes.

Baste the meat with the marinade while cooking and turning occasionally.

Serve immediately with slices of lemon and sea salt.

Serve 6 people.



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Last modified: May 26, 2003